Bittersweet Chocolate Soufflé

Bittersweet Chocolate Soufflé
Mitchell Feinberg
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Serves 6


unsalted butter, at room temperature, for the baking dish
granulated sugar, plus more for the baking dish
bittersweet chocolate, chopped
whole milk
large egg yolks, at room temperature
large egg whites, at room temperature
confectioners’ sugar, for dusting
Brandy Crème Anglaise or vanilla ice cream, for serving


  1. Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
  2. Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
  3. Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
  4. In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with the Brandy Crème Anglaise or vanilla ice cream.
Sara Quessenberry
December 2010

Nutritional Information

  • Per Serving
  • Calories 384
  • Fat 24 g
  • Sat Fat 12 g
  • Cholesterol 226 mg
  • Sodium 104 mg
  • Protein 11 g
  • Carbohydrate 39 g
  • Sugar 33 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 83 mg
What does this mean? See Nutrition 101.

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